Reviews

My Review

This is a great recipe as is, but also can be changed up so easily—different soup, different meat, different veggies, even the cheese—for a different look and taste!

Anonymous

Jun 21, 2017

I don’t buy cans of soup anymore, because of the sodium, so I used 1? cups of chicken stock and a flour slurry to thicken the stock. I used diced onions and mushrooms, diced cauliflower, and thinly sliced baby carrots that I had saut?ed in olive oil until tender. My husband said, “It is a keeper!” I would recommend it, whenever you are craving a home cooked meal that is easy to prepare.

DeliciouslyResourceful_Gina

Feb 6, 2017

This is a fun recipe and a change from chicken pot pie that many kids would love! We felt it needed more seasoning but this is a good base recipe that can be customized. I used ham instead of chicken because that is what I had on hand but otherwise followed the recipe exactly.

kream2

Feb 11, 2016

tastes just like a chicken pot pie without the crust. Really easy and delicious!

heatherkaye

Feb 5, 2016

Very very good perfect the way it is but I also did one can of mushroom soup and one chicken.

Renee521

Feb 2, 2016

I made this as part of a freezer cooking day and froze both pans and followed the recipe exactly. We just had one last night for supper and it was delicious. However, it took a lot longer to bake than indicated. I had it in the oven for 2-1/4 hours (and I even increased the temperature part way through). It was definitely worth the wait though - my husband loved it and ate 2 large portions.

gooch621

Aug 14, 2015

Oh my GOOD!! I didn't make any changes.... perfect!

maball

Mar 9, 2015

okay- could use a little more seasonings.

ellimaye1

Jan 29, 2015

Super easy and yummy! I used 1 can cream of chicken and 1 cream of mushroom. I also used frozen mixed vegetables. I added some garlic pepper and garlic powder to the soup mixture as it cooked which added to the flavor.